Monday, November 24, 2014

Raspberry-Rooibos Tea Muffins

1½ cups teff flour
¾ cup tapioca flour
1½ tsp baking soda
 ¾ tsp salt
1 cup brewed rooibos tea
½ cup coconut oil
½ cup sugar
1½ tsp vanilla extract
1½ cups fresh or frozen raspberries

 Preheat the oven to 375°F.

Combine teff flour, tapioca flour, baking soda, and salt.

In a separate bowl, combine the tea, coconut oil, sugar, and vanilla. Add the dry ingredients and mix well, breaking up any lumps of flour. Once a smooth batter is achieved, fold in the raspberries.

Pour the batter in a paper lined muffins pan. Bake until golden and slightly firm to the touch, and a toothpick inserted into the center comes out clean.

From Gluten-Free & Vegan Bread, Jennifer Katzinger

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